The sweet roasted chestnut originated in the Song Dynasty and has become the most traditional snack in autumn and winter．
糖炒板栗起源于宋代，是秋冬最為傳統(tǒng)的小吃。
Master Liu has been engaged in roasting chestnuts for more than 20 years in Lingcheng district， Dezhou， Shandong province． His chestnuts are sweet and soft， and melt in the mouth．
在陵城區(qū)，劉師傅從事炒栗子已經(jīng)二十多年了，多年來他炒制的栗子香甜軟糯，入口即化。
Choose high－quality chestnuts with low moisture content and regular appearance from Suqian county of Hebei province．
選擇肉質(zhì)細(xì)密、水分較少，外形端正的河北遷西優(yōu)質(zhì)板栗，板栗大小均勻一致。
Pour the gravel into the pot in advance and preheat the gravel．
預(yù)先將砂礫倒入鍋內(nèi)，預(yù)熱砂礫。
Pour in the chestnuts and stir continuously． Keep the machine constantly rotating to prevent uneven heating of the chestnuts during the frying process．
倒入板栗連續(xù)翻炒，炒制過程中要機(jī)器不斷轉(zhuǎn)動(dòng)，以免栗子受熱不均。
Add sugar syrup every twenty minutes， twice． After the chestnuts have softened， add sugar syrup again．Add sugar syrup every 20 minutes， and add the sugar again when the chestnuts are tender．
每間隔二十分鐘，加入糖稀，加入2次。待板栗變軟后，再次加入糖稀。
The sweet roasted chestnut can be taken out of the pot until a transparent sugar film forms on the surface， at which the chestnut meat would separate from its endothelium．
等到板栗表面形成一層透明的糖膜，這時(shí)板栗肉與內(nèi)皮分離，便可出鍋。
